Effect of Freezing Temperature on the Rehydration Properties of Freeze-Dried Rice Porridge

Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems

“…Zea et al (2013) and Saifullah et al (2016) reported similar findings on the effect of porosity with fruit tablets prepared from freeze-dried powder. Previous works on the effect of pore size on rehydration kinetics have indicated that small pores result in slower rehydration in freeze-dried rice (Koh et al, 2011) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 rehydration in freeze-dried soy bean curd (Harnkarnsujarit et al, 2016). It appears that the mechanism of hydration, such as the relative importance of capillary imbibition and diffusion, largely determines the link between porosity and reconstitution kinetics (Harnkarnsujarit et al, 2016;Meda & Ratti, 2005;Saguy, Marabi, & Wallach, 2005).…”

“…On the contrary, Ceballos et al (2012) reported that solubility of freeze-dried fruit powders decreased with increasing freezing rate due to high capillary resistance in small pores. Large crystals formation due to slow freezing has been further linked with good water uptake during rehydration in freeze-dried starch-based foods (Koh, Rhim, & Kim, 2011). These studies highlight the importance of controlling ice crystal formation to ensure desired quality characteristics of the final dried product.…”